Faculty Profiles - YAMAMOTO Nami

Published Papers - YAMAMOTO Nami

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Development and Practice of a Lesson about Local Food Culture Linked to Disaster Prevention Learning in Junior High School Home Economics

YAMAMOTO NAMI

和歌山大学教育学部紀要. 教育科学 ( 和歌山大学教育学部 ) 75 47 - 54 2025.02

Local food culture and disaster prevention are useful themes for home economics classes. In this study, these themes were combined and redesigned as a lesson for home economics at the junior high school level. The lesson consisted of three parts: first, stockpiling food for disasters; second, traditional food preservation techniques; and third, practical training in cooking rice using plastic bags as a disaster preparedness tool. By tasting the rice with Kinzanji miso, the students were encouraged to think about their dietary habits in times of disaster. The results of the post-class questionnaire showed a high evaluation as a disaster prevention learning. Many students were confident and motivated by the cooking practice. In addition, they could view food culture in the context of their lives in the future. Time allocations and combinations of activities need to be improved in the lesson.

Survey on Money Among Elementary, Middle, High School and College Students: Aspects of Payment Methods and Money Management

村田晋太朗, 鈴木千春, 村上睦美, 山本奈美

日本家庭科教育学会誌 67 ( 1 ) 2024 [Refereed]

Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions.

Takahiko Mitani, Yasuko Yawata, Nami Yamamoto, Mitsunori Nishide, Hidefumi Sakamoto, Shin-Ichi Kayano

Foods (Basel, Switzerland) 12 ( 19 ) 2023.09 [Refereed]

The pungent component of sansho (Japanese pepper, Zanthoxylum pipritum) is sanshool, which is easily oxidized and decomposed. We have previously reported several sanshool stabilizers, such as α-tocopherol (α-Toc). Sansho pericarp powder treated with middle-chain triglycerides (MCTs) can be used to obtain extracts containing hydroxy-α-sanshool (HαS). Although HαS is stabilized when α-Toc is added to the MCT extracts, the loss of HαS is accelerated when it is mixed with a powder such as lactose. The separation of α-Toc from sanshools was thought to inevitably lead to their oxidation. Therefore, using sansho pericarp MCT extracts with or without α-Toc, oil/water (o/w) emulsions were prepared by adding a surfactant, glycerin, and water to these extracts. In both emulsions, HαS was stable in accelerated tests at 50 °C. However, when lactose powder was added to the emulsions and an accelerated test was performed, HαS in the emulsion containing α-Toc was stable, but HαS in the emulsion without α-Toc was unstable. These results highlight the importance of maintaining the close proximity of HαS and α-Toc in the emulsion. The stabilization of sanshools using emulsion technology can facilitate the production of various processed beverages, foods, cosmetics, and pharmaceuticals containing Japanese pepper.

Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum.

Takahiko Mitani, Yasuko Yawata, Nami Yamamoto, Yoshiharu Okuno, Hidefumi Sakamoto, Mitsunori Nishide, Shin-Ichi Kayano

Foods (Basel, Switzerland) 12 ( 18 ) 2023.09 [Refereed]

Japanese pepper (sansho, Zanthoxylum piperitum) contains several types of sanshools belonging to N-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. In this paper, we evaluated the effects of antioxidants from the genus Zanthoxylum in preventing sanshool degradation using accelerated tests. An ethanolic extract of segment membranes of the sansho fruit pericarp was incubated at 70 °C for 7 days with different antioxidants to determine the residual amount of hydroxy-α-sanshool (HαS) in the extract. α-Tocopherol (α-Toc) showed excellent HαS-stabilizing activity at low concentrations. Among phenolic acids, we noted that the HαS-stabilizing activity increased with the number of hydroxy groups per molecule. For example, gallic acid and its derivatives exhibited excellent sanshool-stabilizing activity. Quercetin was found to be a superior HαS stabilizer compared with hesperetin and naringenin. However, the effective concentration was much higher for phenolic compounds than for α-Toc. These substances are believed to play a role in preventing the decomposition of sanshools in the pericarp of sansho. These sanshool stabilizers should be useful in the development of new beverages, foods, cosmetics, and pharmaceuticals that take advantage of the taste and flavor of sansho.

Practice and Evaluation on Disaster Preparedness Lesson in Junior High School Home Economics Education Considering for Cross-Curricular Contents

西岡真弓, 村田順子, 山本奈美, 今村律子

和歌山大学教職大学院紀要 : 学校教育実践研究 7 79 - 88 2022.11 [Refereed]

Risk Conditions in Home Economics Classes: Creating an Ideal Support System for Risk Avoidance

Ito Yu, Ito Keiko, Yamamoto Nami

International Journal of Curriculum Development and Practice ( Japan Curriculum Research and Development Association ) 25 ( 1 ) 15 - 26 2022.09 [Refereed]

As part of a research considering a support system for preventing child safety hazards, we conducted a survey investigating child safety hazards in home economics classes and the contributing factors as well as teachers’ requests for support. Our findings revealed that teachers of home economics recognized factors contributing to safety hazards and expressed pressing requests for budgetary measures, intended to control the safety of facilities and equipment, and staffing as aid for hazard prevention. Despite recognizing the risks and hazards within the classroom settings of home economics classes, teachers have been conducting their classes daily, experiencing anxiety amid the reality that these requests will not be accommodated. Responsibility for the prevention of hazardous situations occurring during home economics classes should not be borne solely by the teachers in charge, but rather should be shared with the administration, administrative staff, and entire teaching staff, thereby improving the classroom environment in home economics classes.

Effect of Decontamination Treatment on Vitamin C and Potassium Attributes of Fresh-Cut Bell Pepper at Post-Washing Stage

Yukiharu Ogawa, Mika Hashimoto, Yoshiharu Takiguchi, Toshiyuki Usami, Phunsiri Suthiluk, Kyoichiro Yoshida, Nami Yamamoto, Yen-Con Hung

Food and Bioprocess Technology ( Springer New York LLC ) 11 ( 6 ) 1230 - 1235 2018.06 [Refereed]

To investigate the effect of decontamination treatment on the nutritional attributes of fresh-cut produce, fresh-cut slices of immature bell peppers were soaked in sodium hypochlorite solutions or slightly acidic electrolyzed water with varying concentrations of effective free chlorine. Changes in the residual ratios of the water-soluble nutrients, vitamin C (L-ascorbic acid, L-AsA) and potassium, were measured, as well as aerobic plate counts (APCs), after decontamination. The L-AsA ratios of the samples that were decontaminated with the sodium hypochlorite solutions exhibited a gradual decrease when higher concentrations of detergent and longer soaking times were employed. In contrast, the potassium ratio remained mostly constant around 50% after 1 min of soaking. A decrease in the L-AsA ratio to 80% was observed within 5 min of a soak in deionized water (a 0 ppm solution). Soakings in the slightly acidic electrolyzed water also resulted in a decrease in L-AsA ratios, yet the trend was not similar to that associated with the sodium hypochlorite solutions. These results indicate that water-soluble nutrient contents of fresh-cut produce decrease during a decontamination process that uses chlorine-based solutions according to the free chlorine concentration and the soaking time. Moreover, the reduction in nutrient content varied depending on the disinfectant used, even if the free chlorine concentration was the same for the different disinfectants.

Impact of food structure and cell matrix on digestibility of plant-based food

Yukiharu Ogawa, Natthawuddhi Donlao, Sukanya Thuengtung, Jinhu Tian, Yidi Cai, Florencio C Reginio, Sunantha Ketnawa, Nami Yamamoto, Masatsugu Tamura

Current Opinion in Food Science ( Elsevier Ltd ) 19 36 - 41 2018.02 [Refereed]

The effect of plant attributes, such as the cell wall and fibrous tissue structure, on human digestion, can be exploited to modify the digestive quality of processed foods. To understand the digestive property of plant-based food, recent studies employing in vitro simulated digestion systems are highlighted and its relatedness to structural aspects are summarized in this review. The bioaccessibility and bioavailability of starch (as a digestible carbohydrate), lipids, proteins and functional phytochemicals, such as carotene, are mentioned as an indicator of plant-based food digestibility, including pasta as an example of plant-based processed foods. The modification of food matrices and structure design to control the bioavailability of pharmaceuticals and nutraceuticals is also mentioned.

The Changes in Home Economics Education of Domain of Housing in Elementary & Junior High School : Through Descriptions in the Guidelines for the Course of Study and in Textbooks

村田順子, 山本奈美

和歌山大学教育学部紀要. 自然科学 = Bulletin of the Faculty of Education, Wakayama University. 和歌山大学教育学部紀要委員会編 ( 和歌山大学教育学部 ) 68 ( 1 ) 55 - 61 2018.01

小・中学校における家庭科住居領域は指導の困難さが指摘されている。その一因として、住居領域で何を指導すべきかが分かりにくいことがある。本研究は、住居領域における学習内容の明確化に向けた検討の基礎的資料に資することを目的とし、これまで住居領域で指導されてきた内容の変遷と課題について、学習指導要領および教科書の分析から明らかにした。

Practice of Information Utilization to Choose Household Appliance in Consideration of Safety

山本奈美

和歌山大学教育学部紀要. 自然科学 = Bulletin of the Faculty of Education, Wakayama University. 和歌山大学教育学部紀要委員会編 ( 和歌山大学教育学部 ) 68 ( 1 ) 255 - 258 2018.01

重大な製品事故防止のためには製品自体の安全性の向上とともに、使用する側である消費者の安全性の高い製品選択や使用における意識の向上が欠かせない。「生活工学」の授業における履修生の製品選択の意識として安全の視点が認められなかったことから、具体的な事故事例やユニバーサルデザイン配慮家電を知らせ、生活関連機器の選択時に安全に対する考慮を促した。それぞれが題材を設定して製品選択のための情報収集に取り組み、その成果を授業内で発表させた。授業のまとめレポートの記述から、生活関連機器の基本構造を理解することや具体的な事故事例を知ることで、納得した商品選択が可能となり、安全を考慮した購入や使用につながることが期待される。

Learning Contents of Rice Cooking in Home Economics of Elementary School

山本奈美, 静川郁子

和歌山大学教育学部紀要. 教育科学 = Bulletin of the Faculty of Education, Wakayama University. 和歌山大学教育学部紀要委員会編 ( 和歌山大学教育学部 ) 67 159 - 165 2017.02

A study on the Dangers during the Interaction Between Young Children and Junior High School Students in Home Economics Class from the Teacher's Perspective

伊藤優, 山本奈美, 伊藤圭子

就実論叢 = The research bulletin of Shujitsu University and Shujitsu Junior College ( 就実大学, 就実短期大学 ) ( 47 ) 123 - 129 2017

The Herbs in Daily Life—Focusing on Herbal Teas

Yamamoto Nami, Tamura Sakie

Journal of Cookery Science of Japan ( The Japan Society of Cookery Science ) 49 ( 5 ) 333 - 336 2016 [Refereed]

Young's Modulus and Poisson's Ratio Changes in Japanese Radish and Carrot Root Tissues during Boiling

Yukiharu Ogawa, Motoki Matsuura, Nami Yamamoto

INTERNATIONAL JOURNAL OF FOOD PROPERTIES ( TAYLOR & FRANCIS INC ) 18 ( 5 ) 1006 - 1013 2015.05 [Refereed]

Young's modulus and Poisson's ratio changes in Japanese radish and carrot during boiling were examined. Young's modulus decreased rapidly within 2 min, then the decrease moderated. Carrot (3.0 to 0.5 MPa) exhibited increased modulus values relative to radish (1.8 to 0.3 MPa) during the same boiling period. Poisson's ratio decreased slightly during boiling; carrot Poisson's ratio (0.40 to 0.33) was smaller than radish (0.35 to 0.23) during the same boiling period. Boiling in saline solutions increased moduli reductions under the same treatment conditions. These results indicated that carrot maintained hardness, but reduced volume relative to radish during boiling.

A Study of Collaborative Learning Support with Parents on Home Economics in Elementary school : A Case of Nutrition Education Using Supporting Tools <Research Article>

山本奈美, 伊藤圭子, 山口哲史, 石田浩子

初等教育カリキュラム研究 ( 広島大学大学院教育学研究科初等カリキュラム開発講座 ) ( 3 ) 61 - 67 2015.03 [Refereed]

小学校家庭科における栄養教育として，支援ツールを用いた授業を開発し，その成果と課題を実証的に検討した。単元終了後もその学習成果が長期に維持されることを期待したが対象者によって一様ではなかったため，その要因として家庭での取組状況や保護者のかかわりに着目して分析した。食品分類の知識を問う6群ポストテストの冬休みをはさんだ得点推移をもとに，児童を2つのグループに分けて検討した結果，食品分類の知識が低下したグループでは，支援ツールとしての食事ポイントポスターの活用や保護者からの言葉かけの質に課題が認められた。家庭科授業と保護者をつなぎ，より効果的な連携によって学習の定着を図るためには，支援ツールの確実な活用と保護者のかかわり方の質に踏み込んだ役割の提示が必要であると考えられた。

Research of nutrition value and food composition in the boxed meals soled at convenience stores

Nishida Mika, Yamamoto Nami

和歌山大学教育学部紀要. 教育科学 ( 和歌山大学教育学部 ) 65 151 - 156 2015.02

Analysis of Worksheets for Cooking Plan : A Case Study of Home Economics Education at Junior High School

山本奈美, 川嶋径代

和歌山大学教育学部教育実践総合センター紀要 ( 和歌山大学教育学部附属教育実践総合センター ) ( 25 ) 129 - 136 2015

Relationship between additive rate of fiber powder with various particle size distribution and mechanical properties of powder added to udon noodle

Yukiharu Ogawa, Misaki Tamura, Masatsugu Tamura, Nami Yamamoto

Journal of the Japanese Society of Taste Technology ( 美味技術学会 ) 14 ( 1 ) 28 - 34 2015 [Refereed]

Development of Nutrition Education Using support tools to select a well-balanced diet in the Homemaking in Elementary School

伊藤圭子, 山口哲史, 山本奈美, 石田浩子

学校教育実践学研究 ( 広島大学大学院教育学研究科附属教育実践総合センター ) 21 67 - 73 2015 [Refereed]

The implementation plan of the nutrition education for children of 5th graders of the elementary school using the support tools to select a well-balanced diet was developed and practiced. The children' behavior in the learning process were recorded and analyzed to empirically examine the effect of the nutrition education on the students in their learning process of nutrition knowledge as well as in their acquiring process of behavior to arrange a well-balanced diet. The results were as shown below: 1. 3 kinds of support tools to select a well-balanced diet has been developed. 2. It was revealed through the analyses of nutrition knowledge acquiring process that approximately 60 percent of the students could eventually associate fundamental foodstuff and cuisine with food groups. The analyses of the process of acquiring behavior to arrange a well-balanced diet indicated that the effects of learning were ultimately seen with approximately 40 percent of the students.

Results and Problems of Trial Teaching for Home Economics Education at Junior High School through Teacher Practical Training Seminar

"Yamamoto Nami, Akamatsu Junko, Imamura Ritsuko, Murata Junko, Motomura Megumi"

Bulletin of the Center for Educational Research and Training ( Wakayama University ) 24 ( 24 ) 95 - 103 2014

Changes in Compound Contents of Fresh-Cut Bell Peppers during Cold Storage with Modified Atmosphere

鈴木悠介, 石川恵子, 山本奈美, 小川幸春

食と緑の科学 ( 千葉大学園芸学部 ) ( 67 ) 29 - 33 2013.03

To investigate changes in compound contents of fresh-cut bell pepper fruits during cold storage, the effect of modified atmospheres on residual ascorbic acid (L-AsA) rate and Brix value was examined. The influence on sample maturity and variety was also evaluated. Although the residual L-AsA rate decreased with increasing of storage period, the decreasing rate varied depending on the atmospheric condition and sample maturity. In particular, the residual L-AsA rate of mature sample stored in the CO2 condition was maintained almost 95%which was higher than in the other conditions. For the residual L-AsA rate of matured "Tosahikari D" sample in theCO2 condition was also maintained around 100%. On the other hand, the Brix value for "Signal" was sustained during the storage, though the value for "Tosahikari D", which had higher L-AsA content and Brix value, was decreased with increasing of storage period except for the CO2 condition. These results showed that the modifiedatmospheric condition had a potential to maintain L-AsA content and Brix value during storage, however, sample maturity and variety influenced the change of compound contents during storage.

Analysis of Japanese Senior High School Home Economics Textbooks and A Course of Study : Focusing on Clothing Safety & Security in Everyday Life

川嶋径代, 今村律子, 山本奈美

日本家庭科教育学会誌 ( 日本家庭科教育学会 ; 1960- ) 55 ( 4 ) 254 - 263 2013.02 [Refereed]

Powderization of persimmon peel and its application as an additive for foods

山本奈美, 山口真範

和歌山大学教育学部紀要. 自然科学 ( 和歌山大学教育学部 ) 63 33 - 37 2013.02

Effect of Low O_2 and High CO_2 Atmosphere on Residual Ascorbic Acid Rate, Brix Percentage and Firmness of Immature and Mature Fresh-Cut Bell Peppers during Cold Storage

SUZUKI Yusuke, ISHIKAWA Keiko, SHIOMI Shinjiro, YAMAMOTO Nami, VAN MAN Lam, OGAWA Yukiharu

Journal of the Japanese Society of Agricultural Technology Management ( Japanese Society of Agricultural Technology Management ) 20 ( 2 ) 53 - 58 2013

To investigate the effect of low concentrate O_2 atmosphere (1%, 10%) controlled by CO_2 gas replacement on the quality of fresh-cut bell pepper fruits during cold storage, residual ascorbic acid (L-AsA) rate, Brix percentage and firmness of fresh-cut immature or mature samples were examined. The residual L-AsA rate for mature samples stored in the low O_2 atmospheres was maintained or increased over 100%, while the rate for control was decreased to around 80%. The Brix percentage of fresh-cut mature samples was also maintained in the low O_2 atmospheres. In contrast, the residual L-AsA rate and Brix percentage for immature samples decreased in the low O2 atmospheres. The tissue firmness stored in the low O_2 atmospheres tended to be maintained comparison with the samples for control. The result of this study can contribute to develop a new preservation technique for fresh-cut bell pepper fruit.

Compression properties of the fruit body of king oyster mushroom Pleurotus eryngii

Yukiharu Ogawa, Akiko Miyazawa, Nami Yamamoto, Akira Suzuki

International Journal of Food Science and Technology 47 ( 12 ) 2487 - 2492 2012.12 [Refereed]

To investigate the textural properties of edible fungi, raw and boiled cubic samples cut from stipe of the king oyster mushroom Pleurotus eryngii were compressed from various directions by different type utensils, and their deformed tissue structures were examined. Differences in the loads between compress directions were observed by the homogenous compression. A significant difference between the loads of the boiled upper (~10 N) and lower (~12 N) portions of stipe by intrusive compression from parallel to the growth direction was found. In the scanning electron microscopy (SEM) images, the arrangement of fibrous spawn in the lower-portion tissue was characterised by curl-like formations. The fibre also appeared tangled in irregular arrangements. The results of this study indicate that the firmness of mushroom tissue was produced by the complex attributes, which were the mechanical strength and physicochemical bindings of the fibre, and that the fibre arrangement and/or formation of the tissue. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.

Practical class of cooking training use for everyday life

Yamamoto Nami, Nishioka Mayumi

Bulletin of the Center for Educational Research and Training ( Wakayama University ) ( 22 ) 109 - 112 2012

Mechanical and histological properties of rice cooked with varying amounts of water

Yukiharu Ogawa, Kosuke Yoneoka, Masatsugu Tamura, Nami Yamamoto

Journal of the Japanese Society of Taste Technology ( 美味技術学会 ) 11 ( 1 ) 44 - 50 2012 [Refereed]

Uniaxial compression and structural deformation of fermented soybean seed

Yukiharu Ogawa, Satoshi Taguchi, Nami Yamamoto

Journal of Texture Studies ( WILEY-BLACKWELL ) 42 ( 6 ) 435 - 440 2011.12 [Refereed]

In order to investigate relationships between changes in a physical response against mechanical compression and histological changes in a tissue by compression relative deformation of fermented soybeans, the structural changes occurring in a sample to a specific compression percentage were measured by means of microscopic techniques. As a result, it was observed that the resistance force linearly increased up to 30% compression, and the force was approximately 3 N at the compression of 30-50%. The histological disruption close to inner area of hilum on the lateral plane of cotyledon and the rupture-like collapse at contact face of cotyledons were found in the 40% compression sample. At above 50% compression, the force increased exponentially with increasing of compression ratio, and large collapses were found in the tissue, which should be results of expansion of histological disruptions and/or collapses at 40% compression.

Designing of skill learning environment for apple peeling based on analysis between experts and non-experts

太田沙織, 曽我真人, 山本奈美

先進的学習科学と工学研究会 ( 人工知能学会 ) 62 21 - 26 2011.07

A teaching plan in consideration of "from farm to table with rice" for elementary school

Yamamoto Nami, Fujiwara Yuko

Bulletin of the Faculty of Education, Wakayama University Educational science ( Wakayama University ) 61 37 - 41 2011.02

Effect of addition of soybean or Adzuki An flours on eating quality and properties of specialized cookies

山本奈美

Bulletin of the Faculty of Education, Wakayama University Natural science ( 和歌山大学教育学部 ) 60 47 - 52 2010.02

Comparison of experts' between non-experts' apple peeling skills and the designing of learning support system

Saori Ota, Masato Soga, Nami Yamamoto, Hirokazu Taki

Proceedings - 2010 IEEE International Symposium on Multimedia, ISM 2010 266 - 271 2010 [Refereed]

Through experimentation and analyses of apple peeling, we examined the implicit knowledge necessary to perform study support for exercise and performance. A pressure sensor, an eye-mark recorder, a miniature wireless camera, and a surface electromyography were used to assess actions of 10 examinees (6 men, 4 women) during an experiment, which revealed three main differences between experts and non-experts: holding of the kitchen knife using the index finger to the little finger, use of the right thumb, and holding the apple with the left hand. Results show that securely holding the apple and the kitchen knife is important. Finally, we designed the skill learning support system. © 2010 IEEE.

Career development of home economics teachers: a review of the factors relating to vocational identity

渡邉照美, 諸岡浩子, 山本奈美

Journal of home economics of Japan ( 日本家政学会 ) 61 ( 3 ) 155 - 167 2010 [Refereed]

エリンギ子実体の圧縮特性と組織構造

小川幸春, 宮澤暁子, 山本奈美, 田川彰男

美味技術研究会誌 ( 美味技術学会 ) 2010 ( 15 ) 5 - 10 2010 [Refereed]

力学的な圧縮による納豆粒の構造変化

小川幸春, 田口聡, 山本奈美, 田川彰男

美味技術研究会誌 ( 美味技術学会 ) 2009 ( 13 ) 46 - 50 2009 [Refereed]

納豆粒の構造特性を検討するため, 研究室規模で作製した納豆粒の圧縮に対する応答特性および組織構造変化を測定, 観察した。その結果, 以下の知見が得られた。<BR>1)クリープメータによる測定の結果, 荷重は圧縮率30%程度まで直線的に増加したが, 40%付近で破断特性を示す降伏点らしきピークが観察され, 50%以降は再度増加する傾向を示した。<BR>2)圧縮された納豆粒の圧縮断面と平行な断面の組織構造を観察した結果, 圧縮率40%で臍の内側組織付近における亀裂の発生が確認された。一方, 圧縮断面と垂直な断面では, 圧縮率40%で子葉の接触面における断裂が観察された。<BR>3)圧縮率50%以降の荷重値の増加は, 崩壊した組織自体あるいは個々の子葉細胞が荷重を支え始めたことが原因であると推察された。

Changes in Mechanical and Microscopic Properties of a Soybean Seed during Experimental Natto Making Process

OGAWA Yukiharu, TAGUCHI Satoshi, YAMAMOTO Nami, TAGAWA Akio

Japan Journal of Food Engineering ( Japan Society for Food Engineering ) 9 ( 3 ) 151 - 156 2008 [Refereed]

Changes in mechanical properties of a sample soybean seed during experimental Natto making process were studied from a histological standpoint. The process for Natto making was partitioned into soaking, autoclaving, fermenting and aging operations by which physical structures of a soybean seed were influenced. The hardness of the sample soybean was drastically changed by the autoclaving operation in which decrease of autofluorescent brightness of the soybean tissue was observed by autofluorescent stereo microscopy. However, the tissue microstructure visualized by the SEM was not obviously changed in the autoclaving process. As a result, it seemed that some compositions, which should influence hardness and autofluorescent properties of a soybean seed, were eluted from the tissue by the autoclaving operation. Shrinkage of an internal structure in a cell matrix, which should be resulted from protein decompositions by a protease reaction, was observed during fermenting and aging processes. As a result, a gap in a cell matrix increased and it was thought that the gap should also have relations with a slight decrease of hardness of sample soybeans. An observation of microscopic structures of a soybean seed during Natto making process has potential for studying manufacture of Natto.

Case study of education cooperation between special subject of high school and Kurashiki Sakuyo University

山本奈美, 塩見慎次郎, 諸岡浩子

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( くらしき作陽大学〔ほか〕 ) 41 ( 2 ) 89 - 98 2008

Educational cooperation between high school and faculty of food culture of Kurashiki Sakuyo University: proposal for advanced regional cooperation

山本奈美, 諸岡浩子, 渡邉照美

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( くらしき作陽大学〔ほか〕 ) 41 ( 2 ) 77 - 87 2008

Characteristics of fractural properties and microstructural aspects of three kinds of frozen vegetables (pumpkin, carrot and asparagus)

Tamura Sakie, Yamamoto Nami

Journal for the Integrated Study of Dietary Habits ( THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS ) 18 ( 1 ) 56 - 63 2007 [Refereed]

  Edible parts of three vegetables with different tissue characteristics, i.e. pumpkin flesh, carrot root and asparagus stem, were frozen at -40°C in a refrigerator regulated at -45°C. After thawing, their fractural properties were examined. The ice crystal spaces formed in the tissues during freezing were observed using a light microscope and a transmission electron microscope. The pumpkin flesh with a higher specific gravity formed smaller ice crystals in its extracellular spaces. Most of intracellular ice crystal spaces in the pumpkin flesh were formed at -5°C. In the frozen and thawed carrot pieces, large ice crystal spaces were observed in the extracellular spaces and the rupture strain values were increased. In the frozen and thawed asparagus stems, large ice crystal spaces were observed in the area surrounding the vascular bundles which were scattered in the pith parenchyma. As a result, the rupture strain values were increased both in the upper and lower parts. The cells of the collenchyma tissue surrounding the pith in the upper part were cracked by the ice crystal formation, but no crack was observed in the lower part of the stem, and the rupture stress values in the lower part were higher than those in the upper part. The differences in the amounts of vegetable components, such as starch and soluble substances, and the varieties of the tissue structures also affected the ice crystal formation in the frozen vegetables, which eventually influences their fractural properties after thawing.

Consciousness of university students in food science concerning with career decision and its issues: focusing on connection from high school to university

Yamamoto Nami

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( Kurashiki Sakuyo University ) 40 ( 1 ) 49 - 65 2007

Studies on histological structures and textual properties of cooked rice

小川幸春, 田川彰男, 山本奈美

Annual report of study for food under the supporting program by The Skylark Food Science Institute ( すかいら-くフ-ドサイエンス研究所 ) ( 20 ) 1 - 7 2007

Investigation of "Japan-style Dual-System" in the Special Training Subject Relating to Home Economics (Part 1) : Actual Condition in Germany and the Present Status in Japan

Morooka Hiroko, Yamamoto Nami, Fukuda Kimiko

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( Kurashiki Sakuyo University ) 39 ( 1 ) 43 - 57 2006

Investigation of "Japan-Style Dual-System" in the Special Training Subject Relating to Home Economics (Part 2) : School Cooking Subject in High School as a Case Study

Yamamoto Nami, Morooka Hiroko, Fukuda Kimiko

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( Kurashiki Sakuyo University ) 39 ( 1 ) 59 - 75 2006

Fracture Properties and Microstructure of Chicken Breasts Frozen by Electromagnetic Freezing

YAMAMOTO Nami, TAMURA Sakie, MATSUSHITA Junko, ISHIMURA Kazunori

Journal of Home Economics of Japan ( The Japan Society of Home Economics ) 56 ( 3 ) 141 - 151 2005 [Refereed]

The quality is compared of chicken breasts frozen with an electromagnetic freezer (EMF;-45°C, 20, 30 and 40 Hz frequency), a conventional rapid freezer (CRF;-45°C) and a slow freezer (SF;-20°C). Each frozen sample was stored for one week or six months, at -30°C for the EMF-frozen and CRF-frozen samples, and at -20°C for the SF-frozen samples. After thawing and steaming, the weight loss and the rupture stress and strain were examined, and muscle tissues were observed with an optical microscope, transmission electron microscope and cryo-scanning electron microscope. After one week of storage, no difference in drip loss and fracture properties was apparent among the samples that had been frozen by the three freezing methods. However, after six months of storage, the rupture stress of the thawed and steamed samples frozen by SF and CRF had increased. Large spaces were also observed in the muscle fibers of the CRF-frozen samples. These changes might have been caused by protein denaturation during freezing and storing. Such changes as these were clearly suppressed in the samples frozen by EMF. The roundness value of the cross-sectioned muscle fibers of the EMF-frozen samples indicated better freezing effects than in the CRF-frozen samples. It is therefore considered that electromagnetic freezing is more suitable for the prolonged preservation of chicken breasts than conventional rapid freezing.

Comparative Study of the Textural Properties and Microstructure of "An" Paste Prepared from Azuki Bean, Kidney Bean, Peanut and Soybean.

TAMURA Sakie, YAMAMOTO Nami

Journal of Home Economics of Japan ( The Japan Society of Home Economics ) 50 ( 4 ) 323 - 332 1999 [Refereed]

A comparative study was made on the textural properties, sensory attributes and microstructure of unsweetened and sweetened “An” (bean paste) prepared from four kinds of legumes, <I>i.e.</I>, azuki beans, kidney beans, peanuts and soybeans. Azuki bean “An” had low stickiness and high dispersibility in the mouth, and was evaluated as the most tasty. Kidney bean “An” had significantly high granularity, whereas both peanut “An” and soybean “An” had high stickiness and smoothness. Optical photomicrographs of epoxy resin-embedded sections of the samples showed marked thickenings in partial areas of the cell wall surrounding the granules of kidney bean “An, ” and this phenomenon might have been the cause of the high granularity. Although the “An” granules from both azuki beans and kidney beans were of spherical shape by cryo-SEM observation, the “An” granules from both peanuts and soybeans showed tensionless features. This might have been the cause of the smoother mouth feeling of peanut and soybean “An” than that of azuki bean and kidney bean “An.” Low-vacuum SEM observation showed the presence of intergranular substances in the unsweetened and sweetened “An, ” which accounts for their stickiness. Many lipid droplets oozing out of the “An” granules were apparent in the intergranular substances of sweetened peanut “An, ” which might have been related to the highly rated flavor and smoothness of peanut “An.”

Textural Properties, Microstructure and Sensory Evaluation of Cooked Peanut. Compared with Cooked Soybean and Kidney Bean.:Compared with Cooked Soybean and Kidney Bean

YAMAMOTO Nami, TAMURA Sakie

Journal of Home Economics of Japan ( The Japan Society of Home Economics ) 50 ( 4 ) 313 - 321 1999 [Refereed]

Textural measurements, microscopic observations and a sensory evaluation were carried out in order to clarify the properties of cooked peanuts in comparison with those of cooked soybean and kidney bean. Cooked peanuts showed the highest stickiness and lowest brittleness of all the three legumes. Transmission electron micrographs showed that the lipid bodies in the cotyledon cells of the cooked peanuts were fused with each other to form large lipid droplets. The walls of the cotyledon cells of these three kinds of legumes were fairly different in structure. The results of the sensory evaluation showed that the cooked peanuts were significantly stronger in aroma and more easily dispersed in the mouth than the other legumes. Cooked peanuts seasoned in two different ways were both favored by a majority of the evaluation panel.

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